Saturday, February 14, 2015

Banana, Coconut, Chocolate Chip Cake

While there are sometimes shortages in the stores for some basic things (right now no butter can be found), there is one item we always know will be plentiful and available in our own backyard.

Behold the beauty of bananas!

Our banana trees are quite prolific, so I'm always on the lookout for recipes. This one recently caught my eye, and I gave it a try yesterday.

The recipe calls for two bananas. However we have, what are referred to as, apple bananas. They're smaller and sweeter than the their bigger sisters. I mashed up four, due to their smaller size.

The eggs, brown sugar, vanilla, and coconut oil were added and whisked together.

Flour and salt were sifted into the wet ingredients, then chocolate chips and shredded coconut were folded in.

Once combined, I put the batter in a pan lined with parchment paper.

The pan was placed in a pre-heated 350-degree oven and left to bake for about 45 minutes.

After cooling on a wire rack, it was time for the official taste test.

In short, we loved them! While this called a cake, the texture is denser -- more like a brownie. The coconut oil brings a lovely moistness and subtle flavor, while the bananas and chocolate chips provide just the right balance of sweetness. 

With this being so quick to pull together and tasty to boot, there's no doubt I'll be making these again and again.


  1. I will for sure try this! Are you able to find the brown sugar that compresses or do you just use the granulated sugar with molasses in it? I have had good luck using that in recipes that call for brown sugar.

    I love Food52!

  2. Hi Noelle - Roshni's, the Indian store in town, just started carrying light and brown sugar like the type you mentioned. It's a great store!

  3. Good to know! When you say "in town" do you mean Corozal or Belize City?